Step-by-Step Instructions

1. 1.Sauté aromatics and proteins

   Spray the bottom of a saucepan with a little canola oil. Add the chopped spring onions, chopped middle bacon (optional), and chopped chicken breast fillet. Stir and cook over medium heat for about 2-3 minutes until the chicken is cooked and the bacon releases its flavors.

2. 2.Add creamed corn and chicken stock

   Add one 420g can of creamed corn to the saucepan and stir it through the chicken mixture. Then, pour in 3 cups of liquid chicken stock (can be made from powder and water).

3. 3.Simmer the soup

   Stir the mixture well, bring it to a boil, then reduce the heat to a simmer. Let it simmer for approximately 10 minutes to allow the flavors to meld and the chicken to fully cook.

4. 4.Thicken with egg and serve

   Once the soup has simmered, quickly whisk in one beaten egg. Continue whisking until the egg is fully cooked and incorporated, adding a lovely thickness to the soup. Serve immediately.